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This recipe was created after the "Original Recipe" was perfected (that was marinated first then fried the conventional way).
And to start with, this one is double dunked into the coating to give it its great taste.

When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.

Drop the chicken, one piece at a time into the hot shortening.

Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

Remove the chicken to a rack or towels to drain for about 5 minutes before eating.